The red color in the red pitaya pulp mainly comes from lycopene, and its antioxidant capacity is 2-3 times higher than that of vitamin C. However, the particularity of this natural pigment is that it is difficult for the human digestive system to decompose and absorb, so the pigment that is eaten comes out like this. β -carotene is a natural pigment, which is nontoxic. Just drink more water.

β -carotene exists in many plants, such as beet, cauliflower, lotus root, Chinese cabbage, persimmon, hawthorn, pomegranate, mulberry and so on. Red pitaya also contains β-carotene, especially in the peel, pulp and stone. The chemical structure of lycopene is stable, and it is not easy to be damaged by heat and acid and alkali. Can be effectively preserved in food processing, and is suitable for adding pigments to cakes, drinks, meat products and various processed foods.

Selection method of red pitaya

1, the heavier, the better: the heavier the pitaya, the more juice and the fuller the pulp, so when you buy pitaya, you should weigh the single pitaya by hand, and the heavier the pitaya, the better.

2. The redder the better: the redder the surface, the fresher the green part. If the green part turns yellow, it means it is not fresh.

3, the fatter the better: don't choose slim, the fatter represents the more mature and sweet, and there will be no astringent taste. Pitaya is olive-shaped. Choose fresh pitaya with bright red skin, big fruit and rich fragrance.